Automatic roaster and cooler



Aug. 6, 1935. w. e. BURNS ETAL AUTOMATIC ROASTER AND COOLER 10 Sheets-Sheet 1 Filed June 18, 1952 w O A Aug. 6, 1935. w BURNS ET AL 2,010,582

AUTOMATIC ROASTER AND COOLER Filed June 18, 1932 10 Sheets-Sheet 2 ATTQRNEY 1935. w. G. BURNS ET AL I AUTOMATIC ROASTER AND COOLER 10 Shets-Sheet :5

Filed June 18, 1932 9 m a H w 0 0 J 0% 3 W/ fi m" M M d9 ma 1 L rill- 0 w 0 .0 w

ATTORNEY 1935. w. 5. BURNS El AL AUTOMATIC ROASTER AND COOLER 10 Sheets-Sheet 4 Filed June 18, 1932 ATTORNEY Aug. 6, 1935. w. G. BURNS ET AL AUTOMATIC ROASTER AND COOLER Filed June 18, 1932 10 Sheets-Sheet 5 I ATTORNEY Aug. 6, 1935. w. G. BURNS El AL 8 AUTOMATIC ROASTER AND COOLER Filed June 18, .1932 10 Sheets-Sheet 6 SE SN 4 RRE C 7 w u w m w B m M I I Z V A A 7 N #0 P 3 3 D DP M 7 A r U l A 1 H r L 5 7 um 72 B w a W 1 9 9 w J M MAI J o #3 w w n 3 W m W 6 w M z 2 5r M w 2 s M I 9 a T I I A 3 0 m 9 z a M l J v 7 8 n 0 K a 25 i z M 1 u 2 m A .L. Q: A T A I mv P .E K U m r m u t ti R T .l I. a .|\J4 m W. E m. I m w i 5 7 \J 7 I. 1 u a r b m: y a. 4 A x M s 1 J b I w u iv s I v 5/ 3 g7/iwl Jw wvvwfiV/V/z M I. NI ,0 P W m 1 m 9 m V 2 07 6 5 any n m 0 M w a m M 4 TI M f, m m 1 1 M [ll 3 1 ATTORNEY Aug. 6, 1935. w BURNS AL 2,010,582

AUTOMATIC ROASTER AND COOLER Filed June 18, 1932 10 Sheets-Sheet 7 i ia.

WILLIM A E EWR FQS RAQHARD A. GREENE ATTORNEY Aug. 6, 1935. I

we. BURNS El AL AUTOMATIC ROASTER AND COOLER Filed June 18, 193? 10 Sheets-Sheet 8 POWER $11,,

- INVENTO s WILLIAM G. BURNS RICHARI? A.

GREENE ATTORNEY Aug. 6, 1935. w. G. BURNS El AL AUTOMATIC ROASTER AND COOLER Filed June 18,, 1932 10 Sheets-Sheet 9 ATTORNEY W. G. BURNS ET AL AUTOMATIC ROASTER AND COOLER Aug. 6, 1935.

Filed June 18, 1952 10 Sheets-Sheet 10 I z a 3 X009 3 na Patented Aug. 6, 1935 UNITED STATES PATENT OFFICE AUTOMATIC ROASTER. AND COOLER ration of New York Application June 18, 1932, Serial No. 618,002

20 Claims.

This invention relates to apparatus for roasting coffee, cocoa beans, nuts, cereals or other similar commodities.

Since roasting apparatus for such products is used chiefly for treating cofiee beans, the present invention is described as applied to and operated for this work. It will be appreciated that the invention is applicable also to the roastin of other materials as indicated.

Green coifee is roasted by the application of heat during a time interval in which moisture is driven off and certain chemical changes are brought about. Moreover, the heat must be supplied at a rate sufliciently rapid to develop a cer- 5 tain swelling and opening of the berry, as slow heating results in a product that is merely baked. This development is well recognized by the trade as essential for satisfactory infusion of the ground product.

In addition to the physical development of the berry, a progressive change of color is effected and the end-point of a roast isreached when the coffee has been brought to any desired shade of brown. V

Since it is well established that successive same temperature when they reach any given color, this end-point may be determined by temperature as well 'as by color. Obviously, it may also be determined by time alone, when the heat application and the quantity and character of thegoods are under accurate control.

Eurthermore, the successful completion of the roasting process requiresmeans for cooling the hot material promptly and uniformly. Prior to this invention, two difierent methods have-been: employed in commercial roasting. The more widely accepted is a process whereby relatively large batches are roasted individually in machines which are controlled manually by a skilled operator. The other is a continuous process in which asmall stream, or a succession of very .small'batches, is carried through the appa-a ratus in such a way that beans in all stages of development'from green to completely roasted-'- arein'theapparatus at thersame time.

In the existing continuous process, the time interval is fixed by the speed of the mechanism. 'I'herefore, to approach uniform results, expert manipulation, of. the ;heating means (including flue drafts) and frequent inspection of the dis-. charging coffeeare necessary. Moreover it is obvious that the flow of goods must be perfectly uniform and that there must be no variation in moisturecontent. In commercial operation,

batches of the same size and character have the it is virtually impossible to control these conditions accurately. Hence, successive samples, or small batches, discharged by the machine may vary appreciably in development and color, so that it is necessary to mix the goods in large batches after roasting, to equalize such variations.

Individual batch roasting, on the other hand, assures uniformity of color and development throughout each batch. It equalizes variations in moisture content and does not permit one part of the mass to reach a higher degree of development than any other. It also assures unifonmty of one batch as compared with another because the correct end-point of each roast can be checked exactly by the eye of the operator, by an electric eye (such as a photo-electric cell), by a suitable time clock or by temperature control.

An object of this invention is to combine indi vidual batch roasting with continuous operation by providing automatic control of the relationship between time, heat application, quantity of material and temperature, during the roasting and cooling processes.

A further object of the invention is to reduce the labor required for roasting, and virtually to eliminate human error by providing automatic means for operating the roasting and cooling mechanism and for determining the desired endpoint for each roast.

This invention provides automatic means for measuring each batch and transferring it to the roaster feed hopper for passing the measured batch into the roaster at the proper time; for applying and properly regulating the, heating means; for discontinuing the roasting at any desired point; for checking the roast within the cylinder by application of a suitable cooling medium, if-desirable; for discharging the roasted batch into the; cooler; for starting the cooling means, mechanically stirring the cofiee and for dischargingit from the cooler box. All of the foregoing operations can be performed without any attention on the part of the operator. One man can supervise alarge num-' ber of machines; thereis no loss of time between th'e'various operations; and, due to the fact that each batch of coifee is roasted by a definite application and regulation of the heating means and taken off at a definite predetermined tem-. perature, there is a uniformity in theproduct and a development in the coffeethat cannot be equalled by the small batch continuous process or manually by an operator, no matter how skilled he may be.

If the automatic roasting of the batch is to be done by time alone, it is necessary carefully to equalize the moisture content of the green cofiee blend, usually by storage of large amounts for long periods (as required by the continuous process described above); the automatic roasting of each batch can then be performed with a satisfactory degree of uniformity. However, the usual commercial roasting plant cannot afiord long storage of large quantities of coffee and so, in practice, the blends of coffee will vary slightly in each batch. Roasting by means of a fixed time interval is, therefore, less desirable than control by thermostatic means.

For such batch-roasting the final development can be accurately obtained by roasting the coffee to a predetermined temperature, the regulation of the heat during roasting and the final shut-ofi being effected by thermostatic control; and this method produces very uniform roasting results. Therefore, in the description of this invention we shall apply to it the practical roasting of large batches using thermostatic control in what we would call automatic continuous batch roasting. This automatic roaster, or combination automatic roaster and cooler contemplates the actual roasting of the material by temperature control, all other operations being performed in accordance with a definite time cycle which commences at the conclusion of each roast.

In carrying out this invention, we provide means so that the various operations will be performed properly when the apparatus is started up for the days work, or after a shut-down, or when the machine is empty; for shutting down when the operator wishes; for the manual control of any one or more of the operations without interfering with the automatic operation of the others; for eliminating when desirable the temperature control and permitting the operator to close an electric switch when the roast has reached the end-point he desires, the shut-off of the gas and the cycle of operations then going on mechanically and automatically just as though the thermometer had functioned; and for easily disconnecting the various motive parts and permitting the operator to roast batches in the ordinary way.

In operating a commercial roaster, the duties of the roasterman are many. He is relied upon to give particular attention to the application and regulation of the heat, the regulation of the draft and the termination of the roasting when each batch has reached the desired end point, this usually being determined by comparison of. its color with a standard. In addition to the above duties he must see that each batch is measured and passed into the roaster, and when the roast isfinished, must discharge it into a cooler box or car. This box has a perforated bottom and a chamber below the bottom connected to an exhaust main. 'The box is usually mounted on wheels set on tracks in front of the roaster so that the operator can move it up to the roaster to receive a charge; and then move it away from the roaster. When the coffee has cooled the box is emptied and is ready to be moved back to the.

roaster for another charge. During cooling the operator must thoroughly agitate the beans by a shovel unless mechanical means are provided such as rotating paddles or stirrers, to allow the cooling air to be drawn through every part of the hot mass of coffee. Mechanical stirring is more efficient than manual stirring but it also requires supervision of the operator to start and stop the cooling and to discharge the material when cooled.

This invention provides a roaster, and combination roaster and cooler, in which the above functions are performed automatically by motors or switches operating in predetermined sequence by acontrol member which is set in motion at the end of each roast. In the preferred form this is accomplished by hydraulic motors or power cylinders controlled by a rotatable member which is set in motion when the roasted coffee reaches the desired temperature and; which comes to rest at the conclusion of one complete cycle. During this cycle the batch of material is discharged and cooled and the succeeding match is measured and fed to the roaster and the roasting operation is begun, all except the actual roasting operation being performed at definite time intervals.

The roasting operation itself is dependent upon temperature and is controlled by a thermostatic switch unit having a thermometer bulb mounted inside the roaster and arranged to contact directly with the roasting material. When the desired final temperature is reached, the thermostatic switch shuts ofi the supply of gas or other fuel, and the time cycle of operations begins and continues until the cooling is completed and the cooler box emptied; and during this time cycle another batch of material is fed to the roaster, the gas is turned on and the roasting operation started.

The final roasting temperature, and hence the setting of the thermostatic switch, will depend upon the particular material to be roasted, upon the different kinds or blends of the material in the batch, and upon the degree to which the roasting is to'be carried. When it is not desired to roast by temperature, the thermostatic switch is disconnected, and the gas or other heating means shut off by hand when inspection shows the material is roasted. Or the time cycle may be started by closing an electric switch when the material is roasted: the gas will shut ofi automatically (and the time cycle continues to completion) The automatic mechanism performs all operations with precision and at definite time intervals, thus utilizing the machines to their full capacity and turning out successive roasts which are uniform in all respects. In carrying out the invention, various novel combinations and sub-combinations in the measuring, feeding, roasting, discharging and cooling mechanisms are also employed. All these and numerous other features and advantages of the invention will be described in connection with the apparatus shown in the accompanying drawings, in which:

Fig. 1 is a rear view of the roaster showing the feed hopper, gas burnenand hydraulic mechanism;

Fig. 2 is a side view of the roaster showing the smoke pipe and damper, the discharging mechanism, and portions of the interior;

Fig. 3 is a front view showing the discharging mechanism and various indicators and warning signals;

Fig. 4 is an elevation showing double power cylinders controlling the flow of gas to the roaster, similar cylinders being used to control the damper in the roaster smoke pipe;

Fig. 5 is a crosssectional view of a needle valve and check valve for regulating the flow of bydraulic liquid in one of said double power cylinders;

Figs. 6 and 7 are detail views showing means for adjusting the gas cock to increase or decrease the flow of gas;

Fig. 8 is a detail view showing a safety lock for the feed hopper-gate;

Figs. 9 and 10 are detail views of the damper control mechanism and illustrate the method of changing from hydraulic to manual operation;

Fig. 11 is a plan view of the cooler box and slide for controlling the suction in the air pipe which is connected to the suction chamber of the cooler box;

Fig. 12 is a side elevation of the cooler box with parts broken away to show the interior; Figs. 13, 14, and 15 are detail views showing the construction and arrangement of the several stirrers and scrapers for agitating and leveling the material and discharging it from the cooler box;

Fig. 16 is a plan view of the hydraulic system, showing the control member or cam drum, hydraulic valve chest, motors, oil pump, oil storage tank and pressure tank;

Fig. 1'7 is a transverse section on line I'l-Il of Fig. 16, showing the drum operating mechanism and the connections between the valve chest andthe power cylinders;

Fig. 18 is a diagram of the hydraulic system;

Fig. 19 is a composite diagram of all the electrical circuits;

Fig. 20 is a. detail view showing means for housing the thermometer bulb in the path of the coffee inside the roaster;

Fig. 21 is a side view of a combined automatic roaster and cooler embodying various modifications of the invention; and

Fig. 22 is a diagrammatic view showing means for preventing the beginning of the roasting operation when the feed hopper does not contain a batch of green cofiee, and showing a master control for operating a plurality of roasters on a time schedule.

In order to simplify the description, the various parts of the roaster, cooler, etc., will be described under separate headings which will be followed by a description of the hydraulic system and the method of operation.

Roaster The roaster shown in Figs. 1 to 3 is similar in general construction to the manually controlled roaster disclosed in Patent #1532574 to W. G. Burns and H. R. Maxon, dated April '7, 1925.

This roaster has a casing l in which is mounted a rotary and preferably perforated drum 2 adapted to hold the material to be roasted. Gear" 3 is mounted on one end of drum 2 and cooperates with pinion 4 on shaft 5 which is driven by any suitable source of power.

A plurality of lifting vanes 6 are arranged inside drum 2 for the purpose of carrying the material from the bottom to the top and constantly agitating the beans during roasting. Pan 1 is located beneath drum 2 to receive chaff and dirt which fall through the perforations of the drum. Th; ends of casing I and drum 2 are closed by stationary disks 8 and 9 which are bolted or otherwise secured to the frame. Disk 8 is at the back or feed end, while disk 9 is at the front or discharging end of the roaster. Within the central portion of the drum and supported from disks 8 and 9 is a tenteshaped hood or spreader I!) to prevent the transversely-moving, lengthwiseextending sheet of coffee beans or other material from coming in contact with the flame when said material is lifted and dropped by vanes 8. The

casing has a number of cover plates H which may be removed to enable the roaster to be cleaned.

Heating the roaster I 6 points slightly downward and to one side so that, under the combined influence of the revolving drum and smoke-pipe draft, the flame is substantially horizontal as shown in dotted lines in Fig. 2. The amount of air admitted to the burner is controlled by adjustable shutter I8 provided with openings which communicate with inlet ports in blower l4. This shutter is adjusted by means of handle l9, and its position regulates the amount of air passing through the inlet ports and determines the characteristics of the flame, such as its length, color and temperature. An auxiliary gas supply pipe 20 is located adjacent nozzle [6 to provide a pilot flame.

The flow of gas in supply pipe I5 is controlled by a manually operated valve or gas cook 22 which is connected by rod 23 to hand wheel 24 with a pointer cooperating with dial 25 on the front of the roaster. The position of the pointer indicates the flow of gas through the valve.

Flow of gas in pipe I5 is also controlled by an automatic valve or gas cook 27 having lever 28 operated by a dual or double-acting system of hydraulic motors or power cylinders 29 and 30 best shown in Fig. 4. The purpose of this power cylinder combination is to close the gas cook 21 in two steps, one cylinder partly closing the gas cook when the coifee or other material reaches a predetermined intermediate temperature, and the other'cylinder completing the closure of the gas cook and thus shutting off the gas when the coffee is fully roasted. This cylinder combination may be made to regulate the gas in three or even more steps; or to gradually shut oil the gas by means of the needle valve hereinafter described.

The fluid chambers of power cylinders 29 and 30 are independent of each other, but the adjacent heads of the cylinders are mechanically connected by an external coupling 3| shown in Fig. 4. The lower end of cylinder 29 has head 32 by means of which the cylinder is slidable on threaded rods 33 secured to yoke 34 which is pivoted at 35 to the frame of the machine. This power cylinder has power piston 36 and piston rod 31 which has its outer end secured to yoke 34. to ducts in the respective cylinder heads, tube 38 leading through a needle valve 4i and check valve Ma to regulate the flow of oil or other liquid used in the hydraulic system.

The upper end of power cylinder 30 has head 42 by means of which this cylinder is slidable on threaded rods 43 which are secured to yoke Hydraulic tubes 38 and 39 are connected 44. This cylinder has power piston 45 and piston to operating lever 28 of gas cock 21, as shown 65 to the burner.

5 to vary the effective lengths of the threaded rods 33 and 43 by adjusting the respective nuts 49.

Needle valve 4| and check valve 4 la operate as follows: Fluid-can pass through needle valve 4| l0 slowly in either direction, but can pass through check valve Me in but one direction, that when fluid is passing into the cylinder through tube 38. Therefore when the fluid passes through tube 38 and check valve 4 la into the top of cylinder 29 it v depresses the piston,the cylinder rises and the gas valve is moved quickly. When the fiuid passes out of the top of cylinder 29 it cannot pass check valve 4|a. but must escape slowly through needle valve 4| and tube 38 so cylinder descends slowly and moves the gas valve slowly, the rate of movement depending upon the position of needle valve.

In the condition shown in Figs. 1 and 4 oil or other liquid in the hydraulic system has been forced through tube 38 and check valve 4|a into power cylinder 29, tending to depress piston 36; but since piston rod 31 is secured to stationary yoke 34, cylinder 29 ascends. In ascending, cylinder 29 likewise raises cylinder 38 and piston 30 rod 46, thus moving lever 28 and partly opening as cock 21.

In'the condition shown in Figs. 1 and 4 the liquid has also been forced through tube 48 into power cylinder 38, raising piston 45, and piston rod 46, thus further moving lever 28 and further opening the gas cock 21. It will thus be seen that the gas cockv is wide open when the parts are in the position shown in Figs. 1' and 4, and this is the actual position of the gascock during 13 the greater part of the roasting operation.

Means for controlling power cylinders 29 and 38 will be explained in detail in the subsequent description of the hydraulic system. For the present it is suflicient to state that gas cook 21 is partly closed, at a predetermined intermediate temperature during the roasting operation, by reversing the direction of theliquid in hydraulic tubes'38 and" 3.9. This forces the liquid through tube 33 into lower end of power cylinder 29, thus lowering cylinder 29, and likewise lowering cylinder 38 and piston rod 46,- which partly closes the I gas cock 21. In practice, needle valve 4| is preferably adjusted to retard the flow of liquid from cylinder 29 so that the gas cock will be turned down slowly when the predetermined intermediate temperature is reached. When the roasting material reaches the desired end-point the direction of the liquid in hydraulic tubes 41 and 48 is reversed. This depresses piston 45 and piston rod 46, thus fully closing gas cock .2! and shutting off the gas.

Manually operated gas cock 22 is adjusted preparatory to automatic operation of successive batches, to regulate the maximum flow of gas Gas cook 21 is used to permit of turning down the gas at one or more intermediate points and completely shutting it ofi. The double cylinders 29 and 38 permit of one turn down and triple cylinders would permit of two turn downs, but general'practice requires but one.

The flow of gas at the intermediate or turned down position is regulate'd-by the adjusting device shown in Figs. 6 and '7 and closer regulation is gained by varying the stroke of power piston 31bymeansoftl1readedrods33andnuts48. in

the device shown in Figs. 6 and 7 the operating lever 28 has circular aperture 56 which fits loosely over rectangular stem 5| of the gas cock, and this lever is adjustably secured to disk 52 having a rectangular aperture which fits snugly over stem 5|. Lever 28 and disk 52 are adjustably connected by nuts and bolts 53 which pass through arcuate slots 54 in the lever.

To adjust gas cock 21 for greater or lesser flow, nuts 53 are loosened and stem 5| is rotated by handle 55 of disk 52. When the gas cock is adjusted to the desired point, nuts 53 are tightened to clamp lever 28 to disk 52. Connecting rod 46 of power cylinder 30 is fastened to a pin 56 which maybe moved back and forth in slot 51 in outer end of lever 28 to provide additional adjustment of gas cock 21.

In some. communities the gas supply is subject tofluctuations. To insure a uniform supply to the gas burner pipe I5 is provided with a pressure 58 as shown in Figs. 1 and 2.

Charging the roaster Figs. 1 and 2 show means for supplying green coffee to the roaster in measured batches. A bin or reservoir 68 is arranged above the roaster with discharge spout 6| emptying into feed hopper 62 mounted on the back or charging end of the roaster by means of flanges 63. The lower end of feed hopper 62 is provided with discharge spout 64 leading into the interior of the roaster drum I through an opening in disk 8. Hopper 62 holds a measured charge of green coffee as shown in dotted lines in Figs. 1 and 2. A' sight glass 66 enables the operator to observe the level of material in the hopper.

The flow of material from bin 68 to feed hopper 62-is controlled by gate 61 which slides in discharge spout 6! and is provided with handle 68. This gate is operated by a single power cylinder 69 having power piston and piston rod Ill whose outer end is shaped to form hook II which engages handle 68 as shown in Figs. 1, 2, and 18.

When it is desired to dispense with automatic operation hooked end H 'of piston rod 10 is disconnected from gate handle 68, permitting the gate to be operated manually by a handle or knob 12. The elongated-arms of handle 68 slide in guides 13 as shown in Fig.1. I

The flow of material from feed hopper 62 to the roaster is controlled by gate 14 which slides in discharge spout 64 and is provided with handle .15. This gate is operated by power cylinder 16 having power piston and piston rod 17 whose outer end is shaped to form hook 18 which engages handle 15 as best shown in Fig. 18. When it is desired to operate gate '14 by hand hooked end 18 of piston rod TI is disconnected from handle I5 as previously described. This gate has a knob 13 for manual operation. The elongated arms of handle 15 slide in guides 8| in the manner previously described.

In discontinuing roasting operations, gate 14 should be locked in closed position when the gas.

is turned off at the end of the last roast because, for reasons hereinafter explained, green coffee would otherwise enter drum 2 before the last cycle ofoperations stopped andwould'then be discharged without being roasted when automatic operations were resumed, and this is prevented by an automatic safety gate lock shown in Fig. 8.

This lock consists of a vertical bar '82 sliding in bearings 83 conveniently mounted on water pipe 84 and has a horizontal upper shoulder 85 over lying cam 86 which is secured to manually operated gas control rod 23. When gas valve 22 is open the cam 86 will be in the position shown in Fig. 8 and locking bar 82 will be raised out of engagement with handle I5 of feed hopper gate II. In order to close gas valve 22 hand wheel 26 is rotated, thus rotating rod 23 and cam 86 and allowing locking bar 82 to descend by gravity until its upper end 85 rests on the fiat edge of cam 86 and its lower end fits inside the rim of gate handle I5. To open the feed hopper gate it is necessary to move it to the left as viewed in Fig. 8, but such movement is prevented by handle 15 striking against locking bar 82 when gas valve 22 is closed as described.

Spraying the roasted material Water pipe 84 supplies water to spray pipe 81 which extends longitudinally inside drum 2, just beneath the apex of hood I0, to spray the coffee and check the roasting when it has reached the desired end-point.

The flow of water in pipe 84 is controlled by manually operated spray cock or valve 88 which is connected by rod 89 to hand wheel 9I which has a pointer cooperating with a dial 92 on the front of the roaster. The position of the pointer indicates the flow of water through the valve. A spray gage 93 is connected to pipe 84 at the front of the roaster to record the amount of water delivered between the opening and closing of the spray valve.

The flow of water to the spray pipe is also controlled by an automatic spray cook or valve 94 which is operated by power cylinder 95 and piston rod 96. When the roaster is operated manually automatic spray cock 94 will remain open and the flow of water to spray pipe 81 will be controlled solely by hand wheel I. When the roaster is operated automatically handspray cock 88 is first set to permit the desired flow of water, and thereafter spray cook 90 operates automatically to turn the water on and off.

Smoke pipe and damper Waste products of combustion, vapors, steam, etc. from the roaster cylinder first pass into dome Ia'mounted on top of the roaster, and then pass out through smoke pipe 91 on top of the dome.

This smoke pipe has a damper 98 mounted on rod 99 which is pivoted in the smoke pipe and has one end projecting outside where it is attached to lever I as shown in Figs. 2, 9, and 10.

In Fig. 2 damper 99 is in the closed position,

but it is adjusted so that it cannot completely close the pipe. The damper is opened by moving lever I00 to the left,as viewed in Fig. 2, until it strikes limiting pin I 0 I at which time the damper will assume a vertical position. Lever I 00 may be operated manually or automatically and means are provided for shifting instantly from one mode of operation to the other. For hand operation lever I00 is connected to an operating rod I03 terminating in hand wheel I04 at the front of the roaster.

Lever I00 is operated automatically by' a. dual or double-acting system of power cylinders I and I06 as shown in Fig. 2. This power cylinder combination is similar to that of power cylinders 29 and 30 previously described. Its purpose is to open damper 98 in two steps, cylinder I05 partly opening the damper when the coifee reaches a predetermined intermediate temperature, and cylinder I06 moving the damper to the full open position when the coffee is fully roasted. A needle and check valve unit I02 is connected in the hydraulic tube circuit leading to power cylinder I05; and the needle valve is preferably adjusted so as to cause damper 98 to open slowly when the predetermined intermediate temperature is reached. Cylinder I05 has a power piston and piston rod I0'I connected to bar I08 which is connected to lever I00 for automatic operation,

and is disconnected therefrom when it is desired to shift to manual operation. These controls, and their mode of operation, will now be described with special reference to Figs. 2, 9, and 10.

Rod I03 is round at its upper end I09 where it fits in a hole in block IIO which is pivoted to and spaced from the lower end of lever I00 by bolt I I2. A collar I I3 fits over the upper end I09 of rod I03 and is fastened thereto in any suitable manner so as to hold the upper end of rod I03 in rotatable engagement with block IIO. Consequently, when hand wheel I04 is turned, rod I03 will rotate in block I I0, and collar I I3 will rotate with rod I03 to which it is attached. The collar II3 has an integral L-shaped finger II4 which is best shown in Figs. 9 and 10.

Bar I 08, on end of piston rod I0'I, fits loosely in the space between lever I00 and block I I 0, and has slot II5 which engages bolt II 2. When the parts are in position shown in Figs. 2 and 9 bolt II2 engages slot H5 and movement of bar I08 toward the left, caused by the operation of either of the power cylinders I05 or I 06, will move lever I 00 and open damper 98. When the parts are in this position lower end of the rod I03 rests loosely in a slot in the bracket I I6 attached to the front frame or plate of the roaster, as shown in Fig. 3, so that rod I03 slides up or down when the damper is opened or closed by the power cylinders.

When it is desired to regulate the damper by hand, hand wheel I04 is first rotated through an angle of 180 degrees in a counter-clockwise direction as viewed in Fig. 3, thus rotating rod I03 and finger H4 in the direction of the arrow in Fig. 9. As the finger rotates, it travels underneath bar I08 and raises bar up until slot I I5 is disengaged from bolt II2' as shown in Fig. 10. Subsequent operation of either power cylinder would not operate the damper because bar I 08 would merely slide on finger II4 which holds the bar out of engagement with bolt II2. In this position bar I08 can not slip off finger H4 because of the L- i The damper may shaped guard on the finger. now be operated by grasping hand wheel I04 and sliding rod I03 back or forth in slot I I6. I The end portion of rod I03 is provided with a plurality of teeth II! which engage the bottom edge of slot I I 9 and enable the rod to be locked in any desired position. When it is desired to return to automatic operation hand wheel I04 is rotated through an angle of 180 degrees in a clockwise direction as viewed in Fig. 3, returning parts at the upper end of rod I03 to the position shown in Fig. 9, and returning lower toothed end of the rod to the position shown in Fig. 3 with teeth I I1 upright and out of engagement with the bottom edge of slot II 6.

Figs. 2 and 3 show means when operatingautomatically for manually adjusting the position of power cylinder unit I05 and I06 to regulate the position of damper 98. A lever I I0 is pivoted at II9 to the roaster casing. One end of this lever is pivoted to piston rod I20 of cylinder I06 and the other end is pivoted to an adjusting screw I2I which terminates in a small hand wheel I22 on the frontof the roaster. By turning hand wheel I 22 cylinders I05 and I06 may be moved as a unit to the left or right as viewed in Fig. 2,

. the roasts are made in sequence. ,prefer to use an individual exhaust main and exthus regulating the position of the damper, without interference-with its automatic operations.

Smoke pipe 91 may be connected to any available exhaust main of suflicient capacity. The quality of the roast is affected by fluctuations in the draft and these will occur if two or more roasters are connected to the same exhaust unless Therefore, we

haust fan for each roaster, and we show smoke pipe 91 connected to an individual exhaust main I23 and exhaust fan I24 driven by an electric motor I25. A vertical type motor is shown in Fig. 2. The outlet pipe from fan I24 is carried to the outside atmosphere or into a collector of one of the standard types.

Fan I24 should always be running when the roaster is operating. This is accomplished by switch mechanism shown in Figs. 2 and 19. Fan motor I25 is connected to any standard power circuit and is controlled by a push button switch I26 mounted in box I21 on the side of the roaster adjacent the manually operated gas control rod 23. This rod has a roller cam I28 which depresses and closes push-button switch I26 and starts the motor whenever control rod 23 .is rotated in the direction of the arrow in Fig. 19 to open gas cook 22. i i I When gas cock 22 is closed it is sometimes desirable to keep exhaust fan I24 running to thoroughly ventilate the roaster and remove loose dirt, etc. To permit this, a second push-button switch I is connected in shunt across the contacts I26 and is operated by lever I36 which is pivoted to box I21 at I31 as shown in Fig. 19. When lever I36 is pressed on the push-button of switch I35 it closes the switch contacts and completes the energizing circuit of fan motor I25 through conductors I38 and I39 in shunt to the contacts of switch I26; and may be locked in this position by engaging pawl I40 in notch MI in the lever.

Discharging roaster The discharge of roasted coffee through the opening in front disk 9 is controlled by swing gate I43 which is pivoted at I44 in discharge spout I45 as shown in Fig. 2. This spout I45 has sides I46, and a discharge chute I41 is pivoted at I48 at the lower ends of these sides. In Figs. 2 and 3 swing gate I43 is in the forward or non-discharging position and discharge chutev I41 is hanging down in its non-discharging position. When swing gate I43 is in this position there is an opening between the disk 9 and the top of the swing gate to permit easy testing of the charge and to permit a good view of the flame. In order to discharge the goods swing gate I43 must be swung inwardly, or within the roaster,

and discharge chute I41 must be swung upwardly,

to the position shown in Fig. 12.

Swing gate I43 is operated by power cylinder I49 having power piston and piston rod I50 connected to one end of crank I52, the opposite end of which is suitably connected to pivot I63 of the swing gate as shown in Fig. 3. When power cylinder I49 is operated, crank I52 causes pivot I44 to rotate and open or close swing gate I03 as the case may be. The swing gate may also be operated by han'dle I53 which is also connected to pivot I44 as shown in Fig. 3. When operating the swing gate by hand piston rod I50 is first disconnected from lever I52.

Discharge chute I41 is operated by power cylinder I54 having power piston and piston rod I55 connected to the outer end of counterweight I56 which is secured to pivot rod I48 of the discharge.

chute. When piston rod I55 is pulled down by power cylinder I54 discharge chute I41 swings The cooler box shown in Figs. 11 and 12 is generally similar to that disclosed and claimed in our application Serial No. 387 ,840, filed August 23, 1929, now Patent No. 1,870,355, and is more particularly of the type disclosed and claimed in an application of R. A. Greene, Serial No. 620,441, filed July 1, 1932, now Patent No. 1,958,301.

It is circular in form and comprises a side I59, perforated bottom or plate I60, and lower suction chamber I6I. The upper portion is made independent of the suction chamber, and the latter has the perforated bottom I60 attached to it. These upper and lower portions are pro-' vided with adjacent peripheral flanges I62 and are rigidly clamped together in any suitable manner.

Side I59 is preferably perforated to permit some fresh air to be drawn directly into the lower strata of the material-to be cooled, and thereby aid in effecting more uniform cooling than is obtained when the air is drawn only through the top. These perforations, as well as the perforations in bottom I60, are of such size as to allow passage of air without passage of the coffee beans or other material being cooled.

Suction box I6I extends through the side of the cooler and is connected to air pipe I63 leading to a suction main or exhaust pipe. Suction in pipe I63 causes air to be drawn downwardly through the mass of material in the cooler. Suction in pipe I63 is controlled by slide I64 which moves in closes the opening in air pipe I63 and thus shuts oil the suction.

Slide I64 is operated by hand wheel I61 carrying pinion I68 which meshes with rack I69 having one end connected to the slide. This rack slides in bearing 111 which is attached to frame I65. Hand wheel I61 may be pushed upwardly to raise pinion I68 out of engagement with teeth of rack I69 when the slide is to be operated automatically. The slide is also operated by power cylinder I12 having power piston and piston rod I13 which is connected to the slide as shown in Fig. 12. Cylinder I12 is pivoted to lug I10 depending from frame I65, allowing the cylinder to adjust itself sufliciently to prevent slide I60 from binding in frame I65.

The cooler box is provided with a central shaft I15 carrying radial extensions I16 here shown to be three in number. Extensions I16 each support an arm I11 parallel with perforated bottom I60 as shown in Fig. 11. These arms support a series of vertical stirrers I18 which reach down almost to the bottom I60, but do not touch it.

viding hollow channels in back which extend above the mass of coffee in the cooler.

Shaft I15 carrying arms I11 and stirrers I18 is rotated in a clockwise direction, as viewed in Fig. 11, causing the forward sharp edges of the stirrers to plow through the beans, turn them over, and push them aside. In the short time required for the beans to fill the spaces left by the stirrers, a current of air is drawn through the V-shaped channels of the stirrers and part-way through the mass of beans. The main stream of air which is drawn through the upper strata becomes heated by contact with the beans, and the addition of cool air at a point between the upper and lower layer dilutes the already heated air stream and cools it. The point at which the air is drawn behind the stirrers depends upon their shape and speed of rotation. The two air streams have the same effect as though the mass of beans were spread out in a thin layer of much greater area.

The cooler is also provided with a number of scrapers I19 which assist in stirring and leveling the coffee, and also propel it toward discharge opening I80 in bottom I60, at the conclusion of the cooling operation. These scrapers may be made ofv iron, bronze, aluminum or any other suitable material and preferably consist of bars having stems I8I which are pivoted at I82 to vertical rods I83 carried by the rotatable arms I11. Rods I83 are also utilized to support stirrers I18 as shown in Fig. 15. Scrapers I19 are so distributed,

and are arranged at such angles that they sweep over the entire bottom of the cooler and cooperate to propel the material toward the outermost scraper which rotates in a path which includes the discharge opening I80.

When the cooler is filled with coffee, the mass inertia of the beans causes the rotating scrapers E19 to swing up on their pivots I82 and rise off the bottom of the cooler. As arms I11 continue to rotate they drag the scrapers along in this position, stirring and leveling the coffee. Opening I80 is normally closed by door I85; and when this door is opened the coffee passes through opening 189, being conveyed toward it by the scrapers. When the level of the beans is sufficiently reduced, the scrapers fall by gravity, scrape along the bottom of the cooler and completely empty it.

In the arrangement shown in Figs. 12 and 14 there is an inner scraper I86, pivoted at I81 to support I88 which is secured to an extension I89 of sleeve I98 which surrounds shaft I15 and rotates therewith. Scraper I88 is arranged at an angle to sweep the material away from the shaft sleeve. Outermost scraper I19 is bent at I9I at an angle to sweep the material into discharge opening I88, as shown in Fig. 1.1. Out-ermost stirrer I92 is similar to stirrers I18 except that it is inclined outwardly toward the side of the cooler box and has its lower end flattened into a broad paddle I93. The number and arrangment of scrapers may be varied, and a complete set of scrapers might be attached to one rotating arm although the stirring would not be as effective and such arrangement would tend to create waves in the mass of material. For mozt eificient operation the arrangement shown in Figs. 11 to 15 is preferred.

The stirring mechanism is driven by an electric motor I94 having pinion I95 which meshes with gear I96 mounted on a stub shaft which also carries pinion I91. Pinion I91 meshes with gear I98 carried by shaft I99. At its opposite end shaft I99 carries beveled pinion 200 which meshes with beveled gear 20I secured to the lower end of verticalshaft I 15. The electric circuit of the motor is controlled by a cam drum as hereinafter described.

Opening I80, as previously stated, is normally closed by door I85 in the form of a perforated plate, hinged at 204 to bottom I60. Beneath this door is a chute 205. The door is operated by a toggle consisting of plates 206 and 201 hinged at 208, plate 206 being hinged to door I85 at 289, and plate 201 being hinged to the frame of the cooler at 2I0, as shown in Fig. 18.

The toggle is controlled by a system of levers comprising arm 2I2 having one end rigidly attached to plate 201 and the other end fulcrumed at 2I3 to link 2I4 as shown in Figs. 11 and 18. The opposite end of link 2 I 4 is ful-crumed to crank 2I5 which is rigidly secured to shaft 2I6 journaled in brackets 2I1 and extending underneath. the cooler as shown in Figs. 11 and 12. Shaft 2I6 is rotated by foot treadle 2I8 to open and close door I85. When door I85 is open", it rests against the inclined bottom wall of chute 295,

with plates 208 and 201 folded under the door. This construction permits door I85 to be opened or closed instantly with no danger of accidental opening due to the weight of the material in the cooler or to other causes. When door is closed, plates 208 and 201 form a gate beneath the door and between the sides of chute 285 so that air can enter the suction chamber only through perforated bottom I60.

Door I85 is also operated by power cylinder 2I9 having power piston and piston rod 220 pivoted to lever 22I the opposite end of which is rigidly attached to shaft 2 I6, as shown in Figs. '11 and 12. Operation of the power cylinder 2I9 causes shaft 216 to rotate in one direction or the other, thus opening or closing door I85 as the case may be. When foot treadle 2I8 is used to open the door, piston rod 220 should be disconnected from lever 22I. When operating hydraulically, however, it is not necessary to disconnect the foot treadle from shaft 2I6.

Hydraulic system All power cylinders have been referred to and identified by reference numbers in the above description. The hydraulic system for operating these power cylinders in predetermined sequence will now be described with special reference to Figures 16 to 19 inclusive.

Inasmuch as all the single-acting power cylinders are alike in general construction and operation, the single power cylinder and associated hydraulic tubes shown in Fig. 17 will be treated as representative of all power'cylinders except the dual or double-acting power cylinders 29-30 and I05-I06 whose construction has already been described and whose method of operation will be included in the ensuing description.

Power cylinder shown in Fig. 17 comprises cylinder 223 having cylinder heads 224 and 225 and power piston 225 secured to piston rod 221 which extends through packing gland 228 in head 224. Hydraulic tubes 229 and 230 are connected to ducts 23I and 232 in the respective cylinder heads 224 and 225. In the position shown in Fig. 17 oil or other liquid in the hydraulic system has been forced through tube 229 and duct 23I into cylinder 223, depressing piston 225 and piston rod 221. To raise piston 225 it is necessary to reverse the direction of the liquid by relieving the pressure in tube 229 and forcing the liquid thro h tube 230 and cylinder duct 232,

with outlet chamber 235.

chamber 234 of the valve chest, and each valve body has a central opening 240 communicating Ports 2 and 242 openinto valve body 236, at opposite sides of central opening 248, and these ports are connected to respective hydraulic tubes 229 and 230by couplings 243 and 244 as shown in Fig. 17. Eleven power cylinders 29, 30, 69, 16, etc., are employed,

and consequently valve chest 233 will contain eleven valve bodies 236 and pistons 231, with connections to the hydraulic tubes leading to the respective power cylinders. Each piston 231 has a piston rod extending through a packing gland 246 in the valve chest and operates in a manner hereinafter described.

Each cylinder of the double-acting power cylinders 29, 30 and I85, I96 is individually connected to the valve chest in exactly the same manner as all the other power cylinders.

Pressureds always exerted on the oil in inlet chamber 234. With parts in the position shown in Fig. 17, liquidwill be forced through port 2, tube 229, duct 23I and into upper end of power cylinder 223, depressing piston 226, while liquid in lower portion of cylinder 223 will flow through duct 232, tube 230, port 242 and opening 240 in valve body to outlet chamber 235. When piston 231 is moved to the right in Fig. 17,1eft-hand piston head 238 will open port 242 to inlet chamber 234, and right-hand piston head 238 will open port 24I- to outlet chamber 235. This reverses the flow of liquid in tubes 229 and 238, raising power piston 226. It is understood that the position shown in Fig. 1'7 is only representative; and that tube 229 may be connected to the bottom of power cylinder 223, and tube 238 may be connected to the top. I

In Figs. 16 and 17 theseveral tubes 229 are above tubes 23!! at the points where tubes enter 'valvechest '233, so lower tubes 238 are not visible in the plan view. All tubes are so connected to valve chest that the liquid will flow so as to move the power pistons in the proper direction to correctly operate the moving parts.

The oil or/other liquid is circulated through the system by hydraulic pump 241 driven by electric motor 248, as shown in Fig. 16. This pump is connected by suction pipe 249 to oil' storage tank 258, supported by brackets 25I on the roaster-as shown in Fig. 2; and this pump forces the oil through pipe 252 into inlet chamber 234 of valve chest 233. Outlet chamber 235 of valve chest is connected to storage tank'258 by drain pipe 253. Pipe 252 has pressure relief valve 255 located close to the valve chest and this valve is set to. maintain about 75 pounds pressure. Relief pipe 254 leads from the relief valve to the storage tank so 'that'if the pressure-[rises above that at which the valve is set, the valve releases and permits liquid to pass into the storage tank until the pressure is lowered, when the relief valve closes. Branch pipe 251 connects the pressure side of the systemto pressure tank 258, the purpose of which is to maintain suilicient liquid under pressure so that if the pump'is overloaded, the pressure in the system will not drop. Air valve 259 is provided so that air may be pumped into the pressure tank if desired. Tank 258 has conduit 260 leading to air pressure gage 26I on front of roaster as shown in Fig. 3. Valve chest 233, pump 241 and motor 248 are all mounted on platform 262 at back of the roaster, asshown in Figs; 1 and 2. During the days roast pump motor 248 operates continuously, being connected to power circuit by switch 263 on front of the roaster.

The valve pistons 231 are operated by a controlgmember which comprises a cam drum 265 rotated by electric motor 266. Rotation is in the direction of the arrows in Figs. 1, and 16 to 19. The developed surface of the drum is shown in Fig. 18. The surface of drum 265 contains a plurality of raised cams, one for each piston rod in valve chest 233. These cams are numbered from 268 to 218, and their associated piston rods are correspondingly numbered from 268' to 218'. The several cams, their associated piston rods, the particular power cylinder controlled by each cam and piston, and the part operated by each power cylinder, are shown in the following table:

Valve P ower Cam pl stgn cylinder Operates 268 268 30 Gas cook 27. 269 269 76 Feed hopper gate 74. 270 270 95 Spray cook 94. 271 271 29 Gas cook 27. 272 272 105 Smoke damper 98. 273 273 106 Smoke dam r 98. 274 274' 219 Cooler box oor 185.

275 275' 172 Cooler slide 164. 276 276 154 Discharge chute 147.

277 277' 149 Swing gate 143. 278 278' 69 Bin gate 67.

Additional cams operate switches for lights, bells or solenoids, as follows:

Cam A Switch Operates I 280 282 Cooler motor 194.

281 .283 Bell 285 and mag 286. 287 288 Larnp289and 289a.

'282 is raised by cam 288, it starts cooler niotor I94 by connecting its starter of any of the usual types to the power circuit. Switch 01 contact brush 283 controls the circuit of bell 285 and lamp 286, the purpose of which is to warn the operator when discharge chute I41 is about to rise. Switch or contact brush 288 controls the circuit of lamp 289 and bell 289a the purpose of which is to warn the operator to open the gas and spray cocks as hereinafter described. Themercoid switch 282 and contact brushes 283 and 288 are mounted in box; 290 directly above drum V 265 as shown inFig. 16.

The outer end of each of the piston rods 268' to '218' is of rectangular cross-section as at 29I, with a roller 292 joumaled in'it to contact with the surface of drum 265 and ride up on its alloted cam at the proper time during the rotation of the drum. The rectangular ends of the piston rods slide between rollers 293 mounted on stationary frame 290. This frame also carries a plurality of strong leaf springs 294 which contact with depending .iugs 295 on, the piston rods to hold-the rollers 292 in yielding engagement with the cam drum. Handles 296 are secured to the piston rods to enable them to be manually operated. Handles 296 and lugs 295 are clamped against the rectangular ends 25" by nuts 291 as shown in Fig. 17.

When roasting operations are begun switch 298 on the front of the roaster is closed, drum motor 266 is connected to the power circuit and then runs continuously until the roaster and cooler are shut down. Drum 265, however, operates intermittently. Motor shaft 299 carries pinion 300 which meshes with gear 30| on shaft 302 which extends .the full length of drum 265. At the opposite end from gear 306, shaft 302 carries worm 303 which meshes with worm gear 305 secured to shaft 306 the upper end of which carries worm 301. Worm 303, worm gear 305, shaft 306 and worm 301 are encased in housing 308. Worm 301 is adapted to mesh with worm gear 309 on the periphery of drum 265 beneath gear guard 3I0.

Upper end of housing 308 is pivoted at 309 to lever 3|0 which is keyed to one end of shaft 3 journaled in bearings 3l2 as shown in Fig. 1, this shaft extending the full length of drum 265 as shown in Fig. 16. When shaft 3 is turned in a counter-clockwise direction, as viewed in Fig. 17, lever 3|0 disengages worm 301 from worm gear 309 and the drum stops rotating. Conversely, when shaft 3 and lever 3|0 turns in a clockwise direction in Fig. 17, it causes worm 301 to engage worm gear 309 and to rotate drum 265. These movements are controlled by lever 3|3 keyed to shaft 3| I as shown in Figs. 1, 16, and 17. One end of lever 3|3 is pivoted to armature 3|4 of solenoid 3|5, while the opposite end is secured to coil spring 3|6 which moves the lever when the solenoid is deenergized. Arm 3|1 is also keyed to shaft 3| I, and this arm has a looking detent 3|8 on its outer end to engage in slot 320 on the periphery of drum 265 as shown in Figs. 16 to 19.

When solenoid 3|5 is energized, lever 3|3 isdepressed, moving shaft 3| I, arm 3" and lever 3|0 in a clockwise direction, causing detent 3|8 to withdraw from slot 320 on periphery of drum 265, and causing revolving worm 301 to engage with worm gear 309 to rotate drum 265. When solenoid 3|5 is deenergized, spring 3|6 moves shaft 3| I, arm 3|1 and lever 3! in a counter-clockwise direction, lowering detent 3|8 into slot 320 and pulling worm 301 out of engagement with worm .gear 309; and drum stops rotating. If slot 320 has not arrived underneath locking detent 3I8 when the last-mentioned .operation takes place, detent 3| 8 will bear on the moving surface of drum 265 and prevent shaft.3| I from turning in a counter-clockwise direction, thus maintaining worm 301 in engagement with worm gear 309, so that the drum will continue to rotate until slot 320 arrives beneath detent 3|8, whereupon the detent will be forced into the slot, stopping the rotation of the drum as previously described. It will thus be seen that drum 265 is idle when solenoid 3|5 is deenergized and locking detent 3|.8' of arm 3" is engaged in slot 320. l I

The operation of solenoid 3|5 is controlled by thermostatic switch 322 of any suitable type; which has a pointer and contactarm 323 and is connected by tube 324 to thermometer bulb 325 inside the roaster. The bulb extends-into a chute with a fixed side 326 and a movable curved side 321, attached to lower edge of spreader I 0. The curved side 321 is adjusted to slightly retard the flow of beans through the chute and over thermometer bulb 325, and'cau'ses the beans to contact with all parts of the bulb. Chute side 326 is insulated with asbestos to shield the bulb from the direct heat of the flame.

Thermostatic switch 322 shown in the drawings has three separate contacts numbered 328, 329, and 330 respectively. The purpose of contact 328 is to open smoke pipe damper 98 part way when the roasting material reaches a predetermined temperature, say 390 F. The purpose of contact 329 is to turn down gas cook 21 when the roasting material reaches a predetermined temperature which may be higher or lower, say 410 F.; while the purpose of contact 330 is to operate solenoid 3|5 and thus case drum 265 to rotate when the material reaches the final roasting temperature of say 430 F. It is to be understood that these temperatures are mentioned for purposes of illustration and that the temperatures employed in actual practice will depend upon several different factors. The temperatures will vary for different materials, or for different blends of the same material; and will also depend upon the position of thermometer bulb 325 with respect to the flame inside the roaster. With this in mind, the operations at the several different temperatures will now be described with particular reference to Figs. 18 and 19 the latter of which shows the parts in the positions .they occupy while the material is roasting but before the material reaches the assumed temperature of 390 F., and the former of which shows the positions of the parts just before drum 265 starts rotating.

It will be observed that piston rods 2H and 212 are both held in retracted position out of engagement with drum 265 in Fig. 19, even though they are not in contact with their respective cams 2H and 21?. These piston rods were moved into this retracted position by cams 2H and 212 and latches 332 and 333 dropped over the fingers or handles 296 and held the piston rods back after cams 2H and 212 passed by rollers 292 on these piston rods. When the parts are in the position shown in Fig. 19 damper 98 is closed and gas cook 21 is open wide.

When thermostatic switch 322 registers the assumed temperature of 390 F. pointer 323 engages contact 328, thus energizing local relay 336 over a circuit extending from one terminal of low voltage transformer 334, through switch contacts 335 which are held closed by fibre or other insulating cam 331 of drum 265, relay 336 and lamp 336 in parallel, contact 328 and pointer 323 to the other terminal of transformer 334. Relay 336 thereupon closes contact 338 which may be a mercoid switch or any other suitable make-andbreak contact, thus energizing solenoid 339 by connecting it to the power circuit. -The solenoid pulls armature 340 and lifts latch 332 off handle 296 and piston rod 212 is forced against drum 265 by the action of spring 294. This reverses the direction of the liquid in power cylinder I05, slowly forcing the power piston and piston rod I01 tothe left as viewed in Fig. 18, and partly opening damper 98. Lamp 336 is of distinctive color, such as blue, and indicates that the above operation has taken place.

When thermostatic switch. 322 registers the assumed temperature of 410 F. pointer 323 engages contact 329, thus energizing local relay 34| over a circuit extending from one terminal of transformer 334, through switch contacts 335, relay 3 and lamp34l', contact 329 and pointer 323 to the other terminal of transformer 334. Relay 34| thereupon closes contact 342, thus energizing solenoid 343 by connecting it to the power circuit. The solenoid pulls its armature (iii 344 and lifts latch 333 of handle 296 and piston rod 21l is forced against drum 265 by the action of spring 294. This reverses the direction of the liquid in power cylinder 29, forcing the cylinder to descend on piston rod 31 and lowering power cylinder 30, thus partly turning down gas cock 21. Solenoids 339 and 343 and associated mechanism are mounted in box 346 above piston rods 212' and 21l' as shown in Fig. 16. Lamp 34I is a distinctive color, for example white.

When thermostatic switch 322 registers the desired end temperature of, say 430 F., pointer 323 engages contact 338, thus establishing an electrical circuit extending from one terminal of transformer 334, through switch contacts 335, local relay 348 and lamp 348, terminal connector 349, contact 338 and pointer 323 to the other terminal of transformer 334. Lamp 348' is a distinctive color, such as amber, and warns the operator that the roasting operation is completed and that drum 265 is about to start. peration of relay 348 completes the energizing circuit of solenoid 3I5 at contact 359 of relay 348 connecting it to the power circuit, thus operating solenoid 3|5 and causing'drum 265 to rotate as previously described.

In the particular apparatus shown in the drawings, the purpose of relay 348 is to operate solenoid 315 and start the rotation of drum 265 when the roasting material reaches the desired final temperature; but this relay may also be used to fully close gas cock 21 which was previously turned down part way by the operation of relay 341 and solenoid 343. To close the gas cook in this manner piston rod 268' is provided with a retainer and solenoid similar to retainer 333 and associated solenoid 343, and cam 268 is shortened. In the form shown in Fig. 18, roller of piston rod 268 is on surface of drum until drum 265 starts rotating at the conclusion of a roast, at which time cam 268 depresses piston rod 268' and causes gas cook 21 to be fully closed. It will thus be seen that the same result is achieved by either method of operation.

Automatic operation Gas cock 21 is open wide, and smoke pipe damper 98 remains closed, during the greater part of the roasting operation; and the gas cock is partly turned down, and the damper partly opened, by thermostatic switch 322 at certain predetermined temperatures before drum 265 starts rotating.

Drum 265 starts rotating when the roasting operation is completed; and the rotating drum is then responsible for every operation of the power cylinders except the particular one-way operation of power cylinders 29 and I caused by the release of piston rods 2H and 212' from their retracted positions.

In tracing the cycle of automatic operations, it is assumed that piston rods 211' and 212 have been released and that the coifee or other material in roaster drum 2 has just reached the desired final shade and temperature.

Thermostatic switch 322 closes contact 339, energizing relay 348 which completes the energizing circuit of solenoid 3 I 5 as previously described. If the preferred roasting temperature is not known, the operator shifts contact 330 ahead, and then examines samples of the roasting material. when the desired shade is reached, the temperature is noted, and the operator closes a push-button or other switch 351 in shunt with pointer 323 and contact 330, thus completing the energizing circuit of local relay 348 and operating solenoid 3l5. The operator may set contact 330 at that observed temperature so that cam drum 265 will be started automatically at the conclusion of future roasts.

In either case, the operation of solenoid 3l5 starts the cam drum rotating in a clockwise direction as viewed in Figs. 1, 1'1, and 19, as previously described. When the drum starts rotating cam 331 releases contacts 335 which opens the energizing circuits of local relays 336, 3M and 348, preventing these relays from operating when pointer 323 of thermostatic switch 322 swings back to starting position.

As the drum rotates, various cams 268, 269, etc., will arrive in prearranged sequence under rollers 292 which will ride up on the cams and force the respective pistons to the right as viewed in Figs. 16 and 17. This movement of each individual piston reverses the direction of the fluid in its associated power cylinder. As the drum continues to rotate, each cam leaves roller 292 of its associated piston rod, whereupon spring 294 will force piston 231 to the left, as viewed in Figs. 16 and 17, and roller 292 will ride on the drum surface.

The time at which each power cylinder operates depends upon the length of its cam and its relation to the initial starting point. Figs. 16 and 18 show the general arrangement, length and relation of each of the cams to each other, but it will be understood that this arrangement is merely illustrative and is not drawn to scale. It will also be understood that the location and number of the cams may be varied, and that their position and length may be changed to vary the sequence of operations and the time periods involved.

For convenience the various operations will be numbered in the order in which they occur from the time drum 265 starts rotating:

1--Cam 2B8 depresses piston rod 268; power cylinder 30 closes gas cook 21 which was previously turned down part way by cylinder 29 when the material reached 410 degrees; and gas flame goes out.

2Cam 213 depresses piston rod 213; power cylinder I06 moves power cylinder I05 and opens damper 98 all the way, same having previously been opened part way when the material reached 390 degrees. The wide open damper permits gas, smoke and steam to escape from the roaster through smoke pipe 91.

3Cam 210 depresses piston rod 210; power cylinder 95 opens spray cook 94 and water flows through spray pipe 81 to check the roasting of the material.

4-Cam 214 depresses piston rod 214'; power cylinder 219 closes door 185 in the bottom of cooler box, same having been opened to discharge the previous batch.

5Cam 218 depresses piston rod 218'; power cylinder 69 opens gate 61 of bin 60. Green cofiee passes into feed hopper 62, the position of lower end of spout 6| measuring the volume of the batch to be roasted.

6-Cam 29l engages contact brush 283, ringing bell 285 and lighting lamp 286, warning the operator that discharge chute 141 is about to swing up. 

